COLLECTION: Red Velvet Cake
Lisa Burnham
> I'm searching for a red velvet cake recipe. It contains
> a lot of red food coloring and has cream cheese in the
> frosting. Thanks.
I have a few differnt Red Velvet Cake recipes with frosting.
I am not sure which one you were looking for so I sending you
a few of them.
RED VELVET CAKE
1/2 c. shortening 1 tsp. vanilla
1 1/2 c. sugar 2 Tbsp cocoa
2 eggs 1 tsp. salt
1/4 c. (2 oz.) red food color 1 tsp. baking soda
1 c. buttermilk 1 Tbsp. vinegar
2 1/4 c. flour
Heat oven to 350. Grease and flour two 9" cake pans. Cream
shortening and sugar. Add eggs and continue beating hard. Make a
paste of food coloring and cocoa, add to mixture and continue to
beat hard. Add salt and flour alternately with buttermilk. Add
vanilla and beat hard. Add vinegar to soda, then BLEND into
mixture (don't beat). Pour into greased and floured cake pans and
bake 20 - 30 minutes.
RED CAKE ICING
5 Tbsp. flour 1 tsp. vanilla
1 c. milk 1 c. butter, softened
1 c. sugar
Cook flour and milk until extremely thick. Cool. Meanwhile,
cream sugar, butter, and vanilla until fluffy. When flour and
milk mixture has cooled, add to creamed ingredients and beat until
smooth.
*** Red Velvet Cake ***
Part 1:
2 t. cocoa
2 oz. red food coloring
mix & set aside.
Part 2:
1 t. baking soda
1 t. vinegar
mix & set aside.
Part 3:
1-1/2 C. sugar
1/2 C. shortening
1 t. salt
2 eggs
Cream items of Part 3 until fluffy. Add Part 1 slowly &
mix thoroughly.
Part 4:
2-1/4 C. sifted flour
1 C. buttermilk
Add Part 4 items alternately to Part 3, mixing well after each
addition. When flour & milk has all been added, fold in Part 2
with a spoon.
Bake in a greased & floured pan for 30-40 min. @ 350 degrees.
Will make a double layer 8-9" cake.
*** Buttercream Frosting ***
1 C. milk
3 t. flour
1 C. sugar
1 C. butter (@ room temp.)
1 t. vanilla
Gently cook milk & flour together until mixture coats a spoon.
Cool to room temp or cooler. Cream sugar, butter, & vanilla
together. Add the milk/flour mixture, a little at a time, beating
well after each addition.
Frosting will be /very/ soft when finished. For long-term storage
of cake, refrigeration is highly recommended (otherwise the
frosting may try to melt!)
HELPFUL HINTS: For buttermilk, soured milk (milk + vinegar) may
be substituted. Clabbered buttermilk works, but not very well.
The best cultured buttermilk is the stuff WITHOUT the gums &
thickening agents. (In the NW Ohio area, that would be Marlburger
brand buttermilk.)
For the frosting, expect to spend up to an hour to make it so it
comes out properly. This frosting recipie can NOT be rushed!
Title: RED VELVET CAKE AND FROSTING
Keywords: CAKES, FROSTINGS, DESSERTS, FAMOUS RECIPES
CAKE:
1 1/2 cups sugar
2 eggs
2 1/2 cups cake flour
1 1/2 cups vegetable oil
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 tsp. vinegar
5/8 oz. red food coloring
Cream eggs, sugar, oil and vinegar. Sift cake flour and soda
together. Add flour while beating. Add milk slowly. While still
beating, add vanilla and food coloring. Bake in 3 layers at 350
degrees for 25 minutes. Press lightly to check if layers are
spongy and done.
FROSTING: 1 lb. powdered sugar 8 oz. cream cheese 1 stick butter 1 tsp. vanilla 1 cups chopped pecansMelt cream cheese and butter on very low heat. Add sugar, pecans
and vanilla. Mix well and spread over cooled layers, top and
sides. If mixture becomes too thick, add a little milk.
From: Famous Recipes Cookbook, courtesy, Debbie CarlsonMakes: 1 3-layer cake
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